Some years ago, I acquired this recipe at a church recipe exchange. I have made a few changes to the original ingredient list to add flavor, but the simplicity of these enchiladas has stayed the same. I share this dish today because it has made its way into my family meal rotation. So quick, easy and tasty, try this recipe tonight and let me know what you think in the comments!

4 – 6 servingsIngredients:Fajita Tortillas (the small flour ones) Monterey Jack Cheese, grated Green Onions, chopped 1 ½ - 2 cups Cooked Chicken, shredded (great for rotisserie chicken) 3 tablespoons Butter 3 tablespoons Flour 1 ½ cups Chicken Broth ¼ teaspoon Nutmeg 1 cup Greek Yogurt or Sour Cream 1 can Diced Green Chilis (4 ounces) Salt and Pepper 1 can Sliced Olives (2.25 ounces)Directions: Preheat oven to 350 degrees. Grease a 9” x 12” baking dish. Lay one tortilla out, sprinkle with cheese, onions, and chicken, then roll up and place in the baking dish. Repeat until the dish is full of little burritos. Melt the butter in a medium sauce pan over medium heat. Once the butter is foamy, whisk in the flour and cook until the mixture smells nutty and browns a little, about 5 minutes. Whisk in the chicken broth and cook until thickened. Stir in nutmeg, chilis and yogurt. Salt and pepper to taste. Pour sauce over the burritos. Sprinkle the enchiladas with any remaining cheese and with the olives. Place in the oven and bake for 15 – 20 minutes.